(fresh fruits and crushed ice smothered into frozen nutritious sip’in’ice, served in glass. Popularly known as smoothies)

Falsa/Anar , Kala Khatta, Banana, Mango Pineapple, Watermelon, Watermelon Black Grapes, Black Grapes, Mix Fruit, Strawberry


Surkh Lal Dhaniye ka Shorba (A delicate extract of tomatoes with fresh coriander leaves flavoured with special herbs and saffron, spiced with black pepper

Chicken Galiana Shorba (A clear soup sereved with chicken cubes and boiled rice, garnished with coriander leaves)

Cream of Tomato Soup (A thick soup prepared from extract of tomatoes blended and finsihed with fresh cream

Tandoori Chaat (One of the chef’s best khatta meetha recipe introduced for bar-b-que lovers)

Aloo Ki Chaat (Pan fried cubes of potatoes tossed with spiced onions, green chillies and coriander leaves topped with lime)

Chana Chatpata (Kabuli Chana steamed and tossed with onions, tomatoes, green chillies and crushed papadi, flavoured with sweet tamarind and spicy coriander sauce, garnished with a wedge of lemon)

Chicken Tikke Ki Chaat (Tangy salad of succulent chicken tikka, onions and tomatoes tossed with hot and spicy mint sauce)


Paneer Tikka-e-Nawabi (Cottage cheese, onions, tomatoes, capsicum grilled over a bed of charcoal)

Dahi Ke Kebab (Kebabs made with hung curd)

Aloo Firdausi (Potatoes stuffed with cheese, dry fruits and spices and grilled in clay oven)

Khumb Angaron Se (Mushrooms and mozzarella cheese with special seasoning stuffed in button mushrooms marinated and skewered in clay oven)

Faldari Seekh (An exotic combination of vegetables, fruits and nuts mixed and skewered over a bed of charcoal)

Veg Supreme Rolls (Minced cottage cheese, cheddar and vegetables rolled in soft bread and crisp fried)

Tandoori Sizzler (An assortment of roasted pineapple, mushrooms, baby corn and cottage cheese shaslik – served sizzling)

Ajwaini Mahi Tikka
(Morsels of fish marinated in yoghurt ginger garlic paste and hint of ajwain, Indian thyme and roasted in clay oven

Gazab ka Tikka (Bite size chicken tikka prepared in a unique cheesy, creamy marinade roasted with white of egg)

Murgh Akbari (Boneless chicken breast stuffed with black cumin, onion, fresh mint, raisin and cheddar; coated with creamy yogurt and grilled in tandoor)

Stuffed Tangdi Kebab Peshawari (Chicken drumsticks stuffed with chicken mince and marinated in creamy sauce)

Kalim Kebab (Chicken, steeped in cashewnut, cheese and gram flour marination, a soft roast to relish)

Murgh Tikka
(Succulent pieces of boneless chicken marinated in spicy red marinade, roasted in clay oven)

Murgh Gilafi (Mince of chicken flavoured with spices and special herbs skewered, coated with chopped onions, tomatoes and capsicum and grilled)

Mutton Gilafi Kebab
(Mutton mince mixed with special herbs and spices, skewered in clay oven with a coating of onion, tomatoes and capsicum)


Paneer Khurchan (Pan fried cubes of cottage cheese, mashed in rich tomato butter sauce, interestingly spiced with kadai masala)
Murgh Khurchan (Shreds of chicken in rich tomato butter sauce)

Mahi Razilla (Succulent dices of fish cooked in rich gravy)

Makhmali Paneer (Strips of cottage cheese cooked in rich butter tomato gravy finished with cream)
Makhmali Murgh (Clay oven roasted tandoori chicken in a rich tomato butter sauce)

Lahori Kadai Paneer (Home made cottage cheese cooked with kadai masala of onions, tomatoes and capsicum)

Murgh Charminar (Chicken roasted in thick with gravy with creamy flavour infused with saffron and coriander)

Kofta Maala Maal (Baby spinach and cottage chees dumplings in delicately flavoured rich cashew nut gravy)

Bhuna Gosht Masaledar (Baby lamb cooked in an exotic mix of spices and sered with dry onion gravy)

Aaloo Meat (Mutton with shole potatoes)
Raara Meat (Mutton cooked with mutton mince)


Dal Makhmali (Traditional makhani dal to beat dal Bukhara)

Dal Gharwali (A subtle blend of yellow lentils tempered with cumin seeds and fresh spinach leaves)

Dal Sukhi Chatpati (Dry yellow lentil tossed with spicy onionn, tomatoes, ginger and chillies)

Dal Meat (A Pakistani favourite – Dry yellow lentil cooked with tender chunks of lamb)

Dal Keema (A unique blend of mutton mince and boiled lentils)


This entry was posted on Thursday, May 8th, 2008 at 12:05 PM and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


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